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Dehydrated Recipes

Banana Rice Cakes | Commercial Dehydrators

Delicious for dessert, you can also enjoy these cakes for breakfast.

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Machine recommendation
Banana Rice Cakes | Commercial Dehydrators
Servings Icon
Serves
Makes ten 3 & 1/2-inch cakes
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
12 hours
Ingredients
  • 2 ripe bananas, peeled
  • 2 cups cooked long-grain white rice
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons lemon juice
  • 2 teaspoons apple pie spice
Ingredients
macros
Instructions
  1. In a medium bowl, mash the bananas with a potato masher into asmooth puree. Add the rice, applesauce, and lemon juice and mash for 1 minute to combine (do not use a blender or mixer).
  2. Using a 1/4-cup measure, scoop the mixture onto drying sheets set in dehydrator trays. With the potato masher, lightly tap each cake 4 to 5 times to flatten it down and form a 3 & 1/2 -inch-diameter cake. Sprinkle the cakes with the apple pie spice. Dehydrate at 125°F for about 12 hours; flip the cakes over onto the dehydrator trays after 6 hours; remove the drying sheets. When dehydrated, the cakes will be hard, completely dry, and snap when bent.
  3. Store in canning jars or vacuum seal with one 100 cc oxygen pack, and double-bag in Mylar until needed. Stored this way, they will keep 5 or more years
TO PREPARE
  1. Dip each cake in boiling water for 15 seconds and no more. Heat 1 tablespoon cooking oil in a skillet over medium-high heat. Place the cakes in the hot skillet and cook for 30 seconds on each side.
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Machine recommendation
Banana Rice Cakes | Commercial Dehydrators
Servings Icon
Serves
Makes ten 3 & 1/2-inch cakes
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
12 hours
Ingredients
  • 2 ripe bananas, peeled
  • 2 cups cooked long-grain white rice
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons lemon juice
  • 2 teaspoons apple pie spice
Ingredients
macros
Instructions
  1. In a medium bowl, mash the bananas with a potato masher into asmooth puree. Add the rice, applesauce, and lemon juice and mash for 1 minute to combine (do not use a blender or mixer).
  2. Using a 1/4-cup measure, scoop the mixture onto drying sheets set in dehydrator trays. With the potato masher, lightly tap each cake 4 to 5 times to flatten it down and form a 3 & 1/2 -inch-diameter cake. Sprinkle the cakes with the apple pie spice. Dehydrate at 125°F for about 12 hours; flip the cakes over onto the dehydrator trays after 6 hours; remove the drying sheets. When dehydrated, the cakes will be hard, completely dry, and snap when bent.
  3. Store in canning jars or vacuum seal with one 100 cc oxygen pack, and double-bag in Mylar until needed. Stored this way, they will keep 5 or more years
TO PREPARE
  1. Dip each cake in boiling water for 15 seconds and no more. Heat 1 tablespoon cooking oil in a skillet over medium-high heat. Place the cakes in the hot skillet and cook for 30 seconds on each side.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/